Tagliatelle al Prosciutto e Scalogno Tagliatelle with Parma ham, shallots, and Parmigiano Reggiano. Tagliatelle con Zucchine e Fiori di Zucca Tagliatelle with zucchini blossoms. From Bologna, we travel east to the Adriatic coast of Emilia-Romagna and prepare for a typical seaside lunch. You will roll out your dough from the previous evening and learn how to cut tagliatelle by hand. We will cook them in two different ways, both very traditional for the Romagna side of the region: one with Prosciutto di Parma and the other with zucchini and their blossoms. Get ready to sit down, take a bite, close your eyes, and imagine the sound of waves rolling onto the beach.